S.W. Recipe: Elana’s Veggie Sushi
If you know me, you know that I love sushi. I would eat it every single day if it was socially acceptable (is it?) and if I didn’t live with another human that enjoys some culinary variety. With this noted, sushi is always something I order in, which isn’t something I’m totally proud of — it can get expensive and it produces an awful lot of waste (hello, plastic-packaged soy sauces!).
With that said, I recently decided that enough was enough. I was finally going to make my own sushi, thus cementing my obsession and giving you lucky readers a crash course in Sushi Making 101. Because experimenting with raw fish freaks me out, I decided to go veg for my trial run and was very happy with the results. And while I haven’t spent ten years perfecting the art of rice like Jiro, this recipe is surprisingly easy and totally delicious. It is detailed out below!
- 1 cup brown rice (you can also use sushi rice)
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- Sheets of Nori (aka Seaweed)
- Soy sauce, Sriracha, or wasabi to taste
- For fillings, you can include whatever veggies you want! I love adding cucumber for a little crunch, but straight avocado is still amazing. For this specific recipe, I stayed super simple and used only 1/2 cucumber and 1/2 avocado. Other filling suggestions: carrots, bell peppers, sweet potato, Japanese pickle, or asparagus!
Note: You will need a bamboo mat or similar (such as a thick towel) to roll your sushi out. Here’s a good one if you’re in need!
- Prepare your rice! Rinse until the water runs clear, then place it into a large saucepan. Add water and bring to a boil, then reduce to a simmer until the water is absorbed.
- While the rice is cooking, cut your veggies into thin slices and set aside.
- Whisk the vinegar, sugar, and salt together in a small bowl, and gently fold it into the rice with a spatula. Let the rice cool to room temp.
- Lay a sheet of seaweed on top of your mat, dip your hands in water, and place a small amount of rice in a thin line at the edge of the seaweed (about a palm’s worth).
- Add all the veggies!
- Then, ROLL. You might have to practice this a bit. The veggies will probably fall out on your first go, but it’ll get easier after a few tries. Using a wet knife, cut the roll into bite-sized pieces, and… DONE. See, how easy is that?